Cooking cream. I wished to use a spoonful in many recipes for some creaminess. Most of the time I reached for coconut cream, which is very silky and creamy, but still tastes like coconut and sometimes I’m just not in the mood for that or I wish for a LOT of cream.
It was time I found some new alternative. As it has happened many times, the solution was staring right at me, waiting to be found.
Cashews are my favorite nuts. They not only taste great but are also very versatile. I use them to make sour cream, dips, and even strawberry smoothie, all with devine creaminess.
I was looking for something to thicken soups, sauces and pottages so I reached for cashews again. It’s so simple to make this “cooking cream” I hardly dare to call it a recipe… 🙂
Ingredients for approx. 250 ml or 1 cup of “cooking cream”:
100g or 1/2 + 1/4 cup of cashews
approx. 150 ml or over 1/2 cup of water
pinch of salt
OK, technically, these are 3 ingredients, but seriously, who would count water and salt?! 🙂
- Soak cashews overnight in filtered water, or -in case you forgot- soak them in hot water for an hour.
- Drain and rinse them, then put into a tall measuring cup. Pour over enough water to cover them (in my case this was 150 ml).
- Blend with an immersion mixer until very smooth. Consistency depends on how much water you use: for a thicker cream, try with less water and see how you like it, for a thinner one just add some more water. Salt to taste, and you’re done!
I set aside a tiny portion for the next day, so I know for sure that this vegan cream does not separate overnight. The whole portion described in this recipe contains 33g CH from the cashews.
So, what did I use this for the first time? Something I was missing for a very long time… Stick around and find out in my next post!
Until then, pin this for later:
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- 100g or ½ + ¼ cup of cashews
- approx. 150 ml or over ½ cup of water
- pinch of salt
- Soak cashews overnight in filtered water, or -in case you forgot- soak them in hot water for an hour.
- Drain and rinse them, then put into a tall measuring cup. Pour over enough water to cover them (in my case this was 150 ml).
- Blend with an immersion mixer until very smooth. Consistency depends on how much water you use: for a thicker cream, try with less water and see how you like it, for a thinner one just add some more water. Salt to taste, and you're done!
Cashews are amazing aren't they??! I use them so much in these kinds of things too…they make the best vegan cheesecake and you are right…fabulous cream!
Oh, yes, Vicki, one can certainly never have enough cashews at hand. 😉
Do they have to be raw cashews?
No, that's not necessary.
Can it be a regular blender (like the ninja)?
I think it would be creamier with an immersion blender. You can give it a try but might end up scraping the sides I think.
how long does it last for in the fridge? Have you tried freezing it ice cube trays?
It's so simple to make I always blend a batch of this when needed, but I think it would last for at least 3 days in the fridge. I haven't tried freezing it, either.
Could this be used in coffee to replace dairy half and half? It looks wonderful!
I think it could. Sometimes I use cashew milk for my lattes as it's so creamy. This recipe is much thicker than anything you would like in your coffee but you can have the consistency you desire by adding some more water, simple. 🙂
I am so excited to use this for making soups! Did you end up creating a recipe using this cream?
I haven’t tried it in a soup yet but I don’t see a reason why it wouldn’t work. I use it in all sorts of creamy situations so go ahead! 🙂
Can you use it for baking like in cakes or for frostings? Coconut cream is hard to find where I live. Thank you so much!
Hi, for frosting- yes, baking -as in putting this in the oven – depends: if cream should make up a big portion of the cake, it’ not goig to work, if just a small amount, it might be OK. 🙂
Can I use it to make maushroom sauce?
Yes, sure!